A golden, mineral-rich elixir
Classic Bone Broth
A warm, golden elixir—mineral-rich and deeply nourishing for your gut, joints, skin, and nervous system. The morning energy drink your cells will actually thank you for.
A golden, mineral-rich elixir
Classic Bone Broth
Ingredients
- 4 lbs bones (chicken backs, beef knuckles, marrow bones, oxtail, etc.)
- 2 tbsp apple cider vinegar
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2–3 garlic cloves, smashed
- 1 tsp peppercorns
- 1″ knob ginger
- Filtered water — enough to cover bones by 2–3 inches
Optional Magic Add-Ins
- 5–10 dried shiitake mushrooms
- 5–6 dried red dates
- 1 knob fresh turmeric
- 2–3 star anise pods (for a lovely pho-like broth)
How to Make It
Boil & Skim
Add bones to a large stockpot and cover with water. Bring to a medium-high boil and skim off any foam or scum that floats to the top during the first 30–60 minutes.
Add the Rest
Toss in your veggies, herbs, and any magical add-ins.
Simmer Down Now
Reduce heat to low and let it gently simmer—beef bones 8–12 hours, chicken bones 4–6 hours. (Or go full grandma and simmer overnight.)
Top it Off
Check every so often and add water if the bones become exposed.
Strain & Store
Pour broth through a fine-mesh sieve into glass jars. Fridge: up to 5 days. Freezer: up to 6 months (ice cube trays or jars with 2″ headspace work great).
Pro Tips
- Jelled broth in the fridge = liquid collagen jackpot
- Salt before sipping to control the flavor
- Sip it solo or use it as a base for soups, stews, or savory oats
Morning Ritual Idea
Warm one mug of broth, add sea salt and a splash of ghee, and sip slow. Say hi to your cells. They’re smiling back.